I love appetizers. Emma and I have been known to order so-called “appetizer feasts” when we go out to dinner, so we try more apps and skip the main course. It’s delicious! Today I’m excited to share my own recipe for my favorite classic appetizer, Spinach Artichoke Dip.
I’ve been making this spinach and artichoke dip for years and the recipe hasn’t changed much. It’s a classic for a reason. If you’re hosting or want a great baked dip to bring to a party, try this.
Related: Next, try Buffalo Chicken Dip, a creamy and spicy baked dip.
material
- Spinach – I always use frozen spinach.
- artichoke heart
- cream cheese
- mayo
- sour cream or greek yogurt
- parmesan cheese
- garlic
- red chili flakes
- salt and pepper
How to make spinach and artichoke dip
Thaw frozen spinach and drain. If it is not already chopped, chop it finely. Drain the artichoke cores and cut them into small pieces. Finely chop the garlic.
In a large bowl, combine spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half of the Parmesan cheese, garlic, and crushed chile flakes. Season with salt and pepper.
Mix until the entire mixture is evenly moistened. Pour mixture into an 8-inch cast-iron skillet, square pan, or pie plate. Top with remaining Parmesan cheese.
Bake at 350°F for 30 minutes, until bubbly and golden brown on top. Let cool for 5 minutes before serving.
Notes and alternatives
- For a lighter version, use low-fat cream cheese, Miracle Whip, or low-fat Greek yogurt.
- I almost always use all Parmesan cheese for this dip, but if you like a more melty, exciting cheese situation, feel free to replace half the Parmesan cheese with mozzarella cheese.
- If you don’t like spicy food, please omit the chili flakes or cut them in half to reduce the spiciness.
- I like this dip with toasted baguette slices or warm pita, but crackers or tortilla chips are also great.
More delicious dip recipes
- corn dip
- l’hotel dip
- shrimp dip
- taco dip
- jalapeño popper dip
- 7 layer dip
- french onion dip
- smoked salmon dip
- creamy chicken dip
- hummus
- whipped feta dip
- cream cheese fruit dip
- oreo dip
- cookie dough dip
- Dunkaroo funfetti dip
spinach artichoke dip
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material
- 12 ounce frozen spinach
- 14 Oknes artichoke heart canning
- 8 ounce cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup parmesan cheese
- 4 cloves garlic
- 1/2 teaspoon red chili flakes
- salt and pepper
Instructions
-
Thaw frozen spinach and drain. If it is not already chopped, chop it finely.
-
Drain the artichoke cores and cut them into small pieces.
-
Finely chop the garlic.
-
In a large bowl, combine spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half of the Parmesan cheese, garlic, and crushed chile flakes. Season with salt and pepper.
-
Mix until the entire mixture is evenly moistened. Pour mixture into an 8-inch cast-iron skillet, square pan, or pie plate. Top with remaining Parmesan cheese.
-
Bake at 350°F for 30 minutes, until bubbly and golden brown on top. Let cool for 5 minutes before serving.
Precautions
- For a lighter version, use low-fat cream cheese, Miracle Whip, or low-fat Greek yogurt.
- I almost always use all Parmesan cheese for this dip, but if you like a more melty, exciting cheese situation, feel free to replace half the Parmesan cheese with mozzarella cheese.
- If you don’t like spicy food, please omit the chili flakes or cut them in half to reduce the spiciness.
- I like this dip with toasted baguette slices or warm pita, but crackers or tortilla chips are also great.
nutrition
We all ate this one day at work and later used it as a salad topping (it was delicious). I then added some to my grilled salmon (also really delicious!) If you’re not making it for a party, expect a little left over. Shit. Elsie
Source: A Beautiful Mess – abeautifulmess.com
